This Hunan style Kung Pao Chicken (or beef or shrimp) recipe is quick and easy to make. It also tastes similar to what you get from a famous restaurant food chain! It's naturally sweetened, and full of the classic flavors of the restaurant dish we all love!
Combine chicken (or beef / shrimp) in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
Heat 2 tbs vegetable oil in skillet or wok over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles (and Sichuan peppercorns if using). Stir fry for a few seconds until peppers begin to darken.
Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Stir fry for about 2-3 minutes or until peppers are nearly tender. Add in the peanuts and mix well, then remove mixture from pan (or wok).
Heat 12 tbs of vegetable oil in the skillet or wok over high heat. Stir in chicken mixture and cook until chicken is no longer pink in the center (about 5 minutes).
Add the bell pepper mixture from earlier to the chicken and mix well. Add the green onions and a few drops of sesame oil, mix it well and serve with jasmine rice or thick rice noodles.
Ingredients
Directions
Combine chicken (or beef / shrimp) in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
Heat 2 tbs vegetable oil in skillet or wok over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles (and Sichuan peppercorns if using). Stir fry for a few seconds until peppers begin to darken.
Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Stir fry for about 2-3 minutes or until peppers are nearly tender. Add in the peanuts and mix well, then remove mixture from pan (or wok).
Heat 12 tbs of vegetable oil in the skillet or wok over high heat. Stir in chicken mixture and cook until chicken is no longer pink in the center (about 5 minutes).
Add the bell pepper mixture from earlier to the chicken and mix well. Add the green onions and a few drops of sesame oil, mix it well and serve with jasmine rice or thick rice noodles.
